About the Farm

Kona Kava Farm was nestled on the fertile volcanic slopes of Kona’s Hualalai Mountain where climatic conditions and micronutrient-rich soil are famous for producing Hawaii’s most sought-after coffee. The farm was in our family for generations, long before the United States entered our lands and dismantled our government, when we lived in harmony with Mother Nature, rich in cultural traditions that honored and respected the Earth.

Our crop thrived on Hualalai Mountain at an optimum elevation of 1100′ with scheduled organic fertilization, irrigation, and generous spacing in poison-free volcanic soil. This, combined with Hawaii’s penetrating sunlight, the magical micronutrients of the famed Kona coffee belt and an abundance of tender loving care that is best achieved on an estate farm, has eliminated the need for any insecticides or herbicides. Our ‘Awa was mountain-grown and naturally sun-dried by the sea. These ideal conditions produced a kavalactone-rich, yet surprisingly smooth-tasting kava kava.

Now, we rotate crops on a regular basis, to ensure high quality, incredibly rich kava from Hawaii and elsewhere in Oceania year after year. We are proud to offer unique strains of kava kava that are not often available anywhere else; a “Happy Kava” that is typically a 4-2-6 or 2-4-6 chemotype, which makes for the most effective and sweet-tasting kava in the world. You can reach me personally via e-mail at kavashop at konakavafarm dot com, or you can call anytime as well, and a friendly, informative member of our Chicago processing facility will gladly assist you.